Sub Categories in Legumes

Category of: Legumes

Lentils, walnuts and vegetables salad with shallot vinaigrette

May 15, 2017

When vegetables are fresh and tender in the spring I like to combine them with lentils to make  different salads. The idea here is to build a few layers of flavours and textures so every bite has a surprise. This salad is good served warm or at room temperature. Today I had crisp white baby turnips fresh from the market and thick local spring asparagus from Osoyoos in the south Okanagan. For a tangy note I... View Article

Two lentil soup

March 27, 2017

The last couple of weeks have been busy with food events and other local activities. First was the International women’s Day dinner organized by local chef Aman Dosanj. You can read about here. Next, our “foodie crew” attended a cooking class at Mission Hill Winery, the Tuscan-like sprawling estate on top of the hill overlooking the Okanagan lake. Recently,Vancouver Magazine declared the winery “the anchor piece of architecture in the entire Valley”, and for good reason.... View Article

Yucatan black bean soup

March 19, 2017

Cooking with beans in Mexico is a different experience than cooking beans at home. Even the dry beans you buy at the local Mexican supermarket are more fresh and cook in no time. I still soak them in water for a few hours but this is only because old habits die hard. We have had a few bowls of black bean soup throughout the Yucatan over the last few years and they are quite delicious.... View Article

Mexican bean soup

January 16, 2017

The weather down here on the Mayan Riviera has been unusually cooler, still in the 20s but a lot of warm tropical rain and clouds. Fittingly, soup was on the menu this week to go with a shredded green salad with citrus vinaigrette. Both were quite delicious so I thought I’d share them on the blog. Salad in the next post. I find that dried beans that I buy here cook much faster than the... View Article

Tuscan beans on grilled bread

January 9, 2017

Beans are part of a simple way of cooking that is often referred to as “peasant cooking”, “Cucina povera”, “Cocina para pobres” or “l’alimentation paysanne”, in the few languages that I can understand. Even the fancy Scandinavian smørrebrød has its origin as simple bread topped with whatever was readily available for populations that did not have many options. Local and inexpensive ingredients such as grains, legumes, noodles and breads together with a few available vegetables... View Article

Mayan Riviera: Enfrijoladas, tortillas with black beans

December 21, 2016

I first came across this dish at a cooking class at Latitude 20° restaurant in Puerto Aventuras, taught by Mexican chef Danny. The simplicity of the dish combined with the intense flavour appealed to me instantly and it quickly became a regular dish I prepare both here on the Mayan Riviera and at home, at latitude 50°. I am generally attracted to simple foods that make the indigenous cuisine of real people in villages around... View Article

Roasted cauliflower and chickpea salad

December 10, 2016

We are settled in our Mayan Riviera abode but I haven’t started cooking yet, not sure why. Maybe it’s working in a different kitchen not as well equipped as my own at home, or maybe it’s all the restaurants I want to try. In any event, I scheduled a few posts to be published until I get in the groove and begin to cook Mexican style here. One of the scheduled posts is this roasted... View Article

Beans for burritos

September 21, 2016

My sister-in-law Barbara gave me this bean recipe for burritos she makes weekly for her family. She in turn received the recipe from another close friend, Nadine, and the two of them have been making it for years. I am not sure where the recipe originated, but I heard that someone’s mother passed it along. Both gals make this in a pressure cooker and I have been following their method, but I have also tried... View Article

Swiss chard with lentils, pumpkin seeds and pumpkin seed oil

September 12, 2016

I am cleaning up my garden before leaving on our trip. It can get cold here and I didn’t want to come back to frozen vegetables and forgo the fun of picking my own vegetables and cooking them fresh. I had a large amount of sorrel, both green and red and I gave it a whirl in the food processor with olive oil, then filled glass jars with the “pesto” and put it in the... View Article

Tuscan beans with garlic, olive oil and sage

September 9, 2016

One thing we enjoyed over and over in Italy, especially in Tuscany and Rome, was a dish of slow cooked white beans cooked in a glass flask over low heat for many hours. It was such a treat. We ordered it wherever it was offered and always ended up wiping the plate clean with a piece of bread (expected to be done as the food is so good). Most of the time these were white... View Article

Vegan bean burgers

August 9, 2016

G was out on the lake all day with his beloved Isa Lei and I stayed behind to “do my thing”. To be honest, I wasn’t even sure I’d make dinner tonight, I enjoyed reading in the hammock under the blooming wisteria on the south patio and we can aways eat out. But, it was a beautiful evening and I love to cook and find it easy to put together something quickly. So I was... View Article

Yellow beet hummus with dukkah

July 29, 2016

I had a few extra cooked yellow beets from a dish I made the other day and thought they would be interesting in a homemade hummus. I looked online for inspiration and found a recipe by Nigel Slater for red beet hummus with dukkah, an aromatic Egyptian spice blend made with chopped nuts, seeds and spices that has many uses in middle eastern cooking. I thought I could make the recipe with yellow beets, and... View Article